As the Government push for non-HFSS products and the consumer demand for healthier lifestyles in the wake of the Covid-19 pandemic brings new challenges for food manufacturers, how can they meet these demands while offering products that still have a...
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
A new study to test the effectiveness of plant-based proteins in supporting muscle health has been launched by the University of Birmingham and sports nutrition firm, Myprotein.
Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.
Demand for healthier drinks, the pressure to cut carbon emissions and a world emerging from a global pandemic have all been key areas driving innovation in beverages.
Consumers are increasingly seeking out protein for sports nutrition, but their needs and purchase motivations vary, a new study by Arla Foods Ingredients has revealed.
The UK Government can no longer afford to take a ‘disinterested, distanced and laissez faire’ attitude to the cannabis sector, according to a new report from stakeholders in the industry.
Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).
Vale of Mowbray, the Yorkshire pork pie brand, has invested £4m in its latest NPD project, which has seen new machinery, 30 new jobs and the launch of a new product to its portfolio.
Sustainability and health concerns are driving consumers to plant-based meat alternatives, but the taste experience of these products continues to fall short, research carried out by Kerry has revealed.
Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.
Ecotrophelia – the food technology student innovation competition – celebrates its 10-year anniversary, as it announces the finalists for this year’s competition.
Kellogg’s has launched a legal challenge against the Government’s upcoming restrictions on retail promotions for food and drink high in fat, salt and sugar (HFSS), claiming the rules unfairly represented breakfast cereals.
In this exclusive podcast interview, Jon Burton – marketing director at John West – discussed the research and development process behind the brand’s Enriched line of tuna products and the growth of plant-based alternatives to fish.
Much like the rest of the industry, the driving force for development in the world of food colours has been a populace that has become increasingly conscious about its impact on the planet.
Producers of food and drink products containing cannabidiol (CBD) have been provided with clarity over the future legality of their products on the UK market, as the Food Standards Agency (FSA) published its list of credible Novel Foods applications.
Mondelez has shrunk the size of its Cadbury Dairy Milk sharing bars by 10% while keeping the cost the same for consumers, blaming a spike in costs associated with the production of chocolate.
In this exclusive podcast interview, vegan dog food brand Noochy Poochy founder McKinna details the journey of her company, from idea to fully realised product, and the challenges that she met along the way.
Experts from Cargill, Kerry and Yakult are set to take the stage in Copenhagen this month as part of a conference exploring the future of probiotics in the food sector.
Vegan snack manufacture Pri’s Puddings has reformulated its product range to be compliant with forthcoming Government rules on high fat, salt and sugar (HFSS) foods.
Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.
In this exclusive podcast interview, Flavio Garofalo – Givaudan global category director – discussed the development of the ingredients manufacturer's newest product PrimeLock+ and its roles in the development of plant-based burgers and meat analogues....
A non-GMO acrylamide-reducing yeast (ARY) has received new patent allowances and grants from regulatory authorities in China, Russia, India, Australia and Vietnam.
Tetra Pak has partnered with Swedish biomanufacturing tech start-up EnginZyme to develop enzymes to reduce food waste, improve sustainability and increase yield.
Snack brand Simply Roasted has secured a deal with up-market supermarket chain Booths to supply the retailer’s stores with its non-high in fat, salt or sugar (HFSS) crisps.
Reformulating foods to include added fibre could lower the risk of heart disease and diabetes for seven in 10 adults, according to a new study published in the British Journal of Nutrition.
The balance between health and indulgence, experiences and flavour mash-ups were just some of the key consumer trends to look out for in 2022, according to Friesland Campina’s global marketing lead for food Suzanne Van den Eshof.
A record number of Brits planned to give up meat in the next 12 months, as adopters of meat-free diets dropped in 2021, according to new research into consumer shopping habits.
